E and I were having a snow day. The Weather Channel forecasted a Nor’easter to dump 3 to 6 inches in New York. We knew we had to stock up on the essentials. “I’ll go out and buy some Baileys,” E declared.
I was so excited to do absolutely nothing today. After a week of holiday parties and big dinners and family and airports and back to work (because I am the only person in my family working the week between Christmas and New Year’s), I was ready for quality couch time. E was holed up in his office working on some techie gaming appy mobile thingmyjiggy, and I knew I would only see him today if I lured him away from the computer monitor with sweet smells from the kitchen. Grilled cheese was the perfect easy lunch, especially for a snowy, slushy day.
I wanted to make as many Christmas related goodies as possible before the holiday season ended, so I found the leftover bag of cranberries in the refrigerator and a spare brick of brie left over from our holiday party. I hate brie, but E loves it. And as the rules of this blog state, what he likes is all that matters.
4 pieces bread
1 bag cranberries
1/2 cup sugar
1 teaspoon nutmeg
1/2 orange juice
1/2 cup water
6-8 slices of brie (or enough generous chunks that will melt down ooey gooey)
2 tbsp mustard
butter (enough for a pat or two for each piece of bread)
First make your cranberry sauce (so easy: combine cranberries, sugar, nutmeg, orange juice and water in a saucepan. Bring to boil, then simmer on low heat for another 5-7 minutes. Remove from heat. Let cool completely before serving.)
Next, smear butter on one side of bread. Then, flip bread over and smear mustard on both pieces of bread. Next, smear brie on one piece of bread. Then drizzle cranberry sauce on top of brie. Top the ‘brie and sauce’ piece of bread with the other, mustard side down, and place in skillet on medium heat. Place sandwich press on top to hold sandwich together. Grill for about 2-3 minutes each side, flipping once. Remove from skillet, cut in half and serve. Makes two sandwiches.